The Dish

Tag: Arnaud Chavigny

While Café Boulud’s new interior look this season—it’s a more clean-lined contemporary design than formerly—continues to draw intrigued attention, two key new staff members of the restaurant have quietly gone about their haute culinary crafts.

Within the last couple of months, sommelier Jeremy Broto-mur, who hails from Michelin-starred restaurants, and executive pastry chef Alex McKinstry have joined Café Boulud.

Broto-mur comes to Café Boulud from the Beau-Rivage Palace Lausanne, a Michelin two-starred restaurant in France under Annie-Sophie Pic.

A France native, Broto-mur has worked at several prestigious restaurants in the world, including Le Cinq at the Four Seasons Paris and Chevre d’Or in Eze, France.

Cafe Boulud’s monthly themed wine dinners routinely sell out so it’s no surprise that this Thursday’s is sold out, too—but don’t let that deter you from getting on the waiting list.

You’ll be glad you did if a seat-holder or two has to cancel due to unforeseen circumstances or a change of plans. With any luck, you’ll be “upgraded” to place-holder—and if so, you’ll be in for a treat.

That’s because Thursday’s multi-course wine dinner features wines from Italy’s Friuli-Venezia Giulia region, the northern-most area of the country that’s located within a unique wine-producing intersection between the Alps and the Adriatic Sea.

What do you get when four notable chefs from three different Palm Beach restaurants collaborate on a meal? Odds are, deliciousness.

That’s what’s in store for Swank Specialty Produce’s next down-on-the-farm luncheon, smack dab in the middle of the Loxahatchee Grove farm’s grounds.

The cooking squad for the March 17 affair—the fourth Swank lunch event this season—includes Clay Conley of Buccan and Imoto; Jim Leiken and pastry guru Arnaud Chavigny of Café Boulud; and Michael Wurster of Malcolm’s at The Omphoy.

Delray Beach sommelier Stephanie Miskew will be on hand, too, to pair courses with wines.

Two very different restaurants—Café Boulud in Palm Beach and Ruth’s Chris Steak House at CityPlace—are featuring equally different wine dinners on the same day: March 14.

Café Boulud, for one, has mastered the art of the wine dinner, having hosted a longrunning monthly series of them.

Each one is carefully conceived by the restaurant’s pedigreed-and-affable team, including Sommeliere Mariya Kovacheva, Chef de Cuisine Jim Leiken and Pastry Chef Arnaud Chavigny.

And so it is again for Café Boulud’s March 14 wine dinner (7 p.m., $85; call 655-6060 for reservations), a four-course wine-paired affair featuring the wines of Jura, one of France’s smallest wine regions, but [More]

Next time you’re dining at Palm Beach’s Café Boulud, take notice if a pretty pink-hued dessert passes by as a server delivers it to a nearby patron.

Or better yet, order it yourself.

OK, any dessert created by Pastry Chef Arnaud Chavigny is confectionary artistry, but this particular sweet ending has a purpose other than to delight.

A portion of the sales proceeds from every $10 `Frozen Macaroon’—two pink macaroon cookies cradle an icy-pink center made of lemon curd, guanabana and raspberry sorbet—benefits the Susan G. Komen for the Cure as Café Boulud supports Breast Cancer Awareness Month throughout October.

Today at the Park Avenue Armory in New York, Arnaud Chavigny of Palm Beach’s Café Boulud faces off against 19 other super-talented restaurant pastry chefs in the 3rd annual StarChefs.com International Pastry Competition.

It’s a three-day, three-round contest with a fine grand prize at stake: among the winner-circle loot is $5,000 cash, a double-decker convection oven, and a $5,000 Bravo kitchen-equipment voucher.

And bragging rights (although that’s not in Chavigny’s nature).

Today is the pre-dessert round and 10 of the 20 contenders will advance to tomorrow’s plated-dessert round.

That’s another elimination challenge in which three finalists will be selected by the panel of six judges, [More]

Compared to seasons past, the upcoming farm-to-table lunch roster at Swank Specialty Produce in Loxahatchee Groves is juicier than ever, with more down-on-the-farm dining events featuring a broader cast of pedigreed chefs.

The popular annual lunches—well-known area chefs and sommeliers serve up feasts amid Swank’s lush grounds and hydroponic happiness—have grown from one a couple of years ago to this season’s five, each benefiting a nonprofit organization and including a tour of the growing houses at Swank, which now has a “resident” chef: Lindsay Autry.

The multi-course meals not only are composed from Swank’s acclaimed produce, herbs and edible flowers, but with numerous ingredients [More]